Cranberry Banana Pie

Three ingredients in the filling. That’s all this vintage pie asks of you.

Sliced bananas line the bottom of a pastry-lined pie pan, then get blanketed with a homemade cranberry sauce that’s been cooked low and slow until the berries turn tender and jewel-like.

A lattice pastry top goes on, and a quick trip to a hot oven turns everything golden and bubbling.

The magic is in the pairing: creamy, sweet bananas against tart, glossy cranberries, wrapped in flaky crust.

This is the kind of recipe your grandmother might have clipped from a magazine decades ago, and for good reason.

Kitchen Tips

• Use firm bananas, not overripe ones. You want them to hold their shape and provide a creamy contrast, not mush into the sauce
• Cook the cranberry sauce until the berries are truly clear and tender; undercooked cranberries will be too sour in the finished pie
• Let the cranberry sauce cool completely before pouring over the bananas so the slices don’t go soft before baking